Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Mon, 20 Apr 2015 17:58:08 +0000 en-US hourly 1 http://wordpress.org/?v=4.1.1 Bison Burgers with Bacon & Blue Cheese http://steamykitchen.com/7980-bison-burgers-with-bacon-blue-cheese.html http://steamykitchen.com/7980-bison-burgers-with-bacon-blue-cheese.html#comments Tue, 30 Mar 2010 04:25:21 +0000 http://steamykitchen.com/?p=7980 When GoodBite asked me to participate in the an “adventure ingredient” challenge, I was like “adventure!? HELL YEAH! bring it on baby!” For days, I was dreaming of being challenged to make tempura tarantula, something my buddy Eddie Lin of Deep End Dining has feasted on. Or maybe even baking some vegemite cupcakes. Ewww! Right? But damn, that would have ...

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When GoodBite asked me to participate in the an “adventure ingredient” challenge, I was like “adventure!? HELL YEAH! bring it on baby!”

For days, I was dreaming of being challenged to make tempura tarantula, something my buddy Eddie Lin of Deep End Dining has feasted on.

Or maybe even baking some vegemite cupcakes.

Ewww! Right?

But damn, that would have been fun to zing off on a totally different tangent of food blogging and freak my mother out.

Well, Chef Dave picked bison as my adventure ingredient – hardly an adventure for a gal like me who’s dined on far freakier things!

;-)

So, what to do with Bison meat? Make Bison Burgers with Bacon and Blue Cheese of course!

Clever, eh? All those B’s make me feel adventurous.

Oh…don’t want to forget to mention that um yeah, I totally did say that bison meat is healthier with less calories and less cholesterol…that is…until you fatten it up with BACON and BLUE CHEEEEEEEEZZZZ!

Hey, at least I didn’t include a spread of lard on the buns.

 

Yum
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Bison Burgers with Bacon and Blue Cheese

Servings: Prep Time: Cook Time:
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Ingredients:

1 1/2 pounds ground bison
4 strips bacon, each strip cut in half
1/2 cup crumbled blue cheese
fresh arugula
salt and pepper
4 burger buns
2-3 tablespoons good quality mustard

Directions:

1. Season the ground bison generously with salt and pepper. Divide the meat into 4 equal sized patties, about 1-inch thick. Form and shape the patties so that they have a slight indentation in the middle of patty. This helps the burger cook to an even size, as the middle always puffs up during cooking.

2. If you are using an outdoor BBQ grill, preheat your grill on high.

3. In the meantime, place the bacon strips in a large frying pan over medium-high heat and cook until crisp on both sides.

4. To cook the burgers, place the patties on the hot grill, close lid and cook for 2-3 minutes. Flip, close the lid and cook for another 2-3 minutes. Flip once more, turn the heat to medium and cook until juices run clear or to the temperature of your choice.

5. Spread each burger bun with mustard, top with the bison burger, 2 strips of bacon, crumbled blue cheese and fresh arugula.

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Bacon Blue Cheese Butter on Grilled Steak, Baked Potatoes, Vegs… http://steamykitchen.com/5984-bacon-blue-cheese-butter-on-grilled-steak.html http://steamykitchen.com/5984-bacon-blue-cheese-butter-on-grilled-steak.html#comments Sat, 10 Oct 2009 12:44:35 +0000 http://steamykitchen.com/?p=5984 The world has gone bacon crazy, and unfortunately it has nothing to do with the food item actually made from pork belly. I’m talking about products sold in tubes, squeeze bottles, jars, cans and tablets, all flashing the word “Bacon!” as it’s only selling point and not an ounce of real pork in its ingredients. Apparently, that one word is ...

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The world has gone bacon crazy, and unfortunately it has nothing to do with the food item actually made from pork belly. I’m talking about products sold in tubes, squeeze bottles, jars, cans and tablets, all flashing the word “Bacon!” as it’s only selling point and not an ounce of real pork in its ingredients. Apparently, that one word is so powerful, the products are still flying off the shelves!

I’ve seen “bakon” vodka (Twitter member @MarcSeattle said it tastes like “bac-os mixed with motor oil”), zero-calorie bacon flavor spray packaged in a hairspray-like bottle by celebrity chef David Burke, cardboard bacon air freshener that you can dangle from your rearview mirror and even bacon-flavored lip balm. When did pretending to staple two strips of fatty pig to lips become sexy?

I recently visited a friend who happens to be a vegetarian. Before I could even put my purse down and exchange pleasantries, she excitedly thrust a jar at me, “This is my newest obsession…bacon flavored mayonnaise…Baconnaise! Isn’t it genius!?” Though I have to admit, it’s not that bad in a sandwich. And I get the excitement, especially for those who are omnivores-turned-vegetarians but miss the whole meat flavor thing.

For me, I’d rather have the real deal. Spraying “bacon” flavoring on my eggs in the morning just seems so pathetic! And there’s no better way to enjoy steak than to slather it with a butter made of real bacon and real blue cheese!

Step-by-Step: Bacon and Blue Cheese Butter

First thing you’ve gotta do is cook your bacon and then mince it up in teeny tiny pieces. You should also crumble your blue cheese if it’s not crumbled already.

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Soften your butter to room temperature — I use unsalted butter because the bacon and blue cheese are already salty. Smash, smush and mix with a fork.

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Grab a large piece of parchment paper and plop down your bacon near the edge.

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Now time to dust off your cigar-rolling/cigarette rolling or whatever rolling skills you have and roll the butter tight in the parchment paper, smoothing and evening out the butter so that it becomes a nice, tight, even log about 1 1/2 inches in diameter. Though, really, size doesn’t matter in this case. If you want a bigger butter log, go for it. But make sure you’re rolling and smoothing tight because you don’t want air bubbles or lumps.

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Twist the ends tight (to compact butter even more). Refrigerate until firm, an hour should do the trick …or if you run out of time, stick it in the freezer for 20 minutes.

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Ladies and gent…may I present to you umami-ness….Bacon and Blue Cheese Butter. Open that baby up and slice into 1/2-inch coins. You can use this butter on vegetables, fish, baked potatoes….ooooh….baked potatoes….

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….or top a hot, just-taken-off-the-grill steak with a slab of this precious Bacon and Blue Cheese Butter.

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Bacon and Blue Cheese Butter Recipe

Why use plain butter when it’s so easy to make your own compound butter? My latest combination is real bacon and blue cheese, perfect for topping a fresh-off-the grill steak. The butter keeps in the refrigerator for about a week. If you’re not a fan of bacon and blue cheese, just pick your favorite spices and/or herbs to mix with the butter. I also like garlic-parsley-smoked paprika (use a garlic press to smush 1-2 cloves garlic + 2 teaspoons finely minced fresh parsley + 1/4 teaspoon smoked paprika + good pinch of salt).

1 strip bacon, cut into 3 pieces
1/2 cup unsalted butter (1 stick), softened to room temperature
1/4 cup blue cheese, crumbled
9-inch x 13-inch piece parchment paper

Heat a frying pan over medium-high heat. Add the bacon and cook until crisp (or use your preferred method of bacon cooking). Drain, pat dry and chop the bacon into very fine pieces. Add the bacon, blue cheese crumbles and the butter in a bowl and use a fork to mix well.

Lay the parchment paper flat with the long side facing you. Spoon the butter mixture near the bottom of the paper. Roll the paper up, smoothing out the butter to resemble an even log about 1 1/2-inches in diameter. Try to roll it pretty tight to get rid of any trapped air. Twist the ends of the parchment paper to secure and refrigerate for at least 1 hour until butter is firm. To use, unwrap the parchment paper and cut butter into 1/2-inch circles. Re-wrap remaining butter in parchment paper and refrigerate up to one week.

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Chanterelle, Bacon and Plum Salad with Blue Cheese http://steamykitchen.com/4887-chanterelle-bacon-and-plum-salad-with-blue-cheese.html http://steamykitchen.com/4887-chanterelle-bacon-and-plum-salad-with-blue-cheese.html#comments Tue, 04 Aug 2009 03:30:02 +0000 http://steamykitchen.com/?p=4887 It’s week 2 of the Summer Fest! Last week we played around with herbs and this week it’s time for fruit from trees. If you haven’t yet heard about Summer Fest, it’s a four-week celebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best with my co-hosts White on Rice, Away to Garden and Matt ...

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It’s week 2 of the Summer Fest! Last week we played around with herbs and this week it’s time for fruit from trees. If you haven’t yet heard about Summer Fest, it’s a four-week celebration of fresh-from-the-garden food: recipes, growing tips, even tricks for storing and preserving summer’s best with my co-hosts White on Rice, Away to Garden and Matt Bites. Of course, It’s not a party without your participation! And I’ll tell you how in just a bit.

My contribution to this week’s “fruit from trees” is a warm salad made with juicy, sweet caramelized plums… barely sauteed fresh chanterelles, crumbly blue cheese and crisp savory bacon. This was a recipe that I made two nights in a row…it was such a hit.

Chanterelles may be hard to find, but any type of mushroom would do…from sliced, meaty portabello to velvety white button mushrooms.

And of course any type of stone fruit would work in this recipe. Please don’t limit this to just plums but experiment with peaches and nectarines.

The bacon? Oh honey, there’s no substitute for the bacon. Do 10 push-ups tomorrow.

My Friends at Earthy.com surprised me with a pound of beautiful trumpet-shaped Michigan chanterelles.

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After trimming the ends, the smaller ones get halved…and the larger chantrelles are quartered.

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Chanterelles are so beautiful that I’d hate to drown them in any type of sauce. Michael Ruhlman suggested that I keep them pretty simple with minimal ingredients so that I would enjoy the full flavor of the wild mushrooms. Simple? Sure, I could do that. Sauteed ‘em in bacon drippings. Can life be any simpler than warm bacon drippings?

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Okay I’m going to teach you how to cut stone fruit into nice, even wedges. The problem with stone fruit is that there is a pit in the middle. And sometimes it’s a bitch to get out without tearing up the flesh. So here’s how I do it. Listen good, because it involves a highly technical term called plum asscrack. Find the plum’s crack – STOP LAUGHING – and hold your knife parallel to the crack, about a little more than 1/4-inch to the SIDE of the asscrack. See the crack? It’s just to the left of my knife.

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Now cut. The The seat of the plum is oval-ish and cutting it this way is the most efficient method.

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Now turn the plum around to the other side and 1/4-inch to side of the plum asscrack, cut again.  Now you’ve got two nice, big, plum asscheeks.

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Cut these babies into wedges.

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Oh but we’re not done yet! That middle section with the seed? Angle your knife and cut around the seed for two more wedges.

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Can you imagine me trying to explain this process without photos? You think I was nuts!

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Chanterelle, Bacon and Plum Salad with Blue Cheese Recipe

Adapted from scandinavian-cookbookThe Scandinavian Cookbook by Trina Hahnemann

serves 4

1/2 pound bacon, cubed
1/2 pound fresh chanterelle mushrooms, brushed clean and halved or quartered
salt and pepper
2 ripe plums, pitted and cut into wedges
4 cups mixed lettuce leaves (I prefer arugula)
4 ounces blue cheese, crumbled

Dressing:
1/4 cup balsamic vinegar
1/2 teaspoon sugar
2 tablespoons olive oil

1. Whisk the dressing ingredients together and set aside. Put the bacon cubes in a large frying pan or saute pan, and turn the heat to medium-high. When the bacon starts cooking and crisping up, turn the heat to medium and continue cooking and stirring until crisp on both sides. Remove the bacon, reserving 1 tablespoon of the bacon drippings in the pan (discard the rest of the bacon drippings). Let bacon drain on a paper towel.

2. In the same pan on medium-high heat, saute the mushrooms for 4 minutes. Push the mushrooms to one side of the frying pan. On the other side, lay the plum wedges and cook 1 minute each side. By this time, the mushrooms will have cooked through. Season the mushrooms with salt and pepper.

3. Assemble salad by combining the bacon, blue cheese, chanterelles, plums and lettuce. Be light and gentle. Drizzle with the dressing. Serve immediately.

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What did my co-hosts make for the Summer Fest Party?

peach-clafoutis-3 Margaret Roach of Away to Garden ditched the flour and made a super simple Peach Clafoutis, that old friend Martha Stewart taught her.

ginger-peach-pandowdy Marilyn of Simmer Til Done shows us her gorgeous Ginger Peach Pandowdy…what’s a pandowdy? Go find out!

Paige of Hey Little Sister tells us a tale about The Perils of Pie…oh the pie crisis!

mattbites_apricots Only Matt of Matt Bites can pull off an Apricot Ice Cream while RAPPING to Supersonic.

peach-cooler1-576x863 Peach Cooler! Look at those perfect peaches from White On Rice’s garden! It’s even kid friendly (sshhh…I’m adding a bit of rum to that drink!)

gluten-free-fruit-crumble While Shauna is on vacation, Margaret snuck into her blog and pulled out a Gluten Free Fruit Crumble from 2007!

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